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Homemade Twinkies Recipe

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4.7 from 70 reviews

Homemade Twinkies are a delightful treat featuring soft, golden sponge cakes filled with a creamy, sweet marshmallow filling. This recipe replicates the classic snack cake with simple ingredients and straightforward steps, perfect for creating nostalgic indulgence right in your own kitchen.

Ingredients

Scale

For the Cakes:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 tablespoon unsalted butter, melted

For the Filling:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup marshmallow creme
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a Twinkie pan or mini loaf pan to prevent sticking, then set it aside.
  2. Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and salt to combine and aerate the dry ingredients.
  3. Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar for 6–8 minutes until the mixture is thick, pale, and fluffy.
  4. Add Vanilla and Fold in Dry Ingredients: Stir in the vanilla extract, then gently fold the sifted dry ingredients into the egg mixture in batches. Be careful not to deflate the batter to maintain lightness.
  5. Incorporate Milk and Butter: Warm the milk slightly and combine it with the melted butter. Gently fold this mixture into the batter until just combined, ensuring a smooth texture.
  6. Fill Pans and Bake: Fill each mold in the prepared pan about 3/4 full with the batter. Bake in the preheated oven for 12–15 minutes until the cakes turn golden and a toothpick inserted comes out clean.
  7. Cool Cakes: Remove the cakes from the oven and allow them to cool completely in the pan before attempting to remove them to avoid breaking.
  8. Prepare the Filling: In a medium bowl, beat the softened butter until light and fluffy. Add the marshmallow creme, powdered sugar, vanilla extract, and heavy cream. Beat until the mixture is smooth and creamy.
  9. Fill the Cakes: Using a piping bag fitted with a small round tip, poke three evenly spaced small holes into the bottom of each cooled cake. Pipe the filling into these holes to fill the center of each cake thoroughly.
  10. Serve or Store: Serve the filled Twinkies immediately for best texture. Alternatively, store them in an airtight container and refrigerate for later enjoyment.

Notes

  • Ensure eggs are at room temperature for better volume when beaten.
  • Be gentle when folding in dry ingredients to keep the batter airy.
  • If you do not have a Twinkie pan, mini loaf pans or standard muffin tins can work as substitutes.
  • For easier filling, chill the filling slightly before piping to help it hold shape.
  • Store Twinkies in an airtight container in the refrigerator for up to 3 days.

Keywords: Twinkies, homemade snack cakes, sponge cake, marshmallow filling, American dessert, baked treats

Find it online: https://yumwithmia.com/homemade-twinkies-recipe/